Soya Matar Keema is a delicious and protein-packed vegetarian alternative to the traditional keema recipe. This flavorful dish combines textured soy protein (also known as soya granules or soya chunks) with green peas and aromatic spices to create a mouthwatering keema-like texture. In this recipe, we will guide you through the process of preparing a delectable Soya Matar Keema that will satisfy your taste buds. Let's get started!

- 1 cup textured soy protein (soya granules or soya chunks)

- 1/2 teaspoon red chili powder (adjust according to your spice preference)

- Place the textured soy protein in a bowl and cover it with hot water.

- Allow it to soak for about 10-15 minutes or until the soya granules become soft and plump.

- Drain the water and squeeze out any excess moisture from the soya granules. Set them aside.

- Heat oil in a pan or kadhai over medium heat.

- Add the finely chopped onions and sauté until they turn golden brown.

- Stir in the green chilies. Sauté for a minute until the raw aroma disappears.

- Add the finely chopped tomatoes and cook until they become soft and mushy.

- Add the soaked and squeezed textured soy protein (soya granules) to the pan. Mix well with the onion and tomato mixture.

- Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Stir to coat the soya granules evenly with the spices.

- Cook for about 5-7 minutes, stirring occasionally, until the flavors meld together.

- Add the green peas to the pan and mix well.

- Cover the pan and let it simmer for another 5-7 minutes, or until the peas are tender. Stir occasionally to prevent sticking.

- Taste the Soya Matar Keema and adjust the salt and spices according to your preference.

- Garnish with fresh coriander leaves for added freshness and aroma.

- Soya Matar Keema is best enjoyed with roti (Indian bread), naan, or steamed rice.

- Serve it hot and savor the flavors of this delectable vegetarian keema dish.

You can customize this recipe by adding vegetables like diced carrots, bell peppers, or potatoes to enhance the texture and nutritional value of the dish. Additionally, you can also experiment with different spices and herbs to suit your taste.

Soya Matar Keema is a delightful vegetarian version of the classic keema recipe. It offers a healthy and protein-rich alternative to meat-based keema dishes

Flavorful Soya Matar Keema: A Vegetarian Twist to the Classic Recipe

Hi! This is Kriti. I live in Raipur, Chhattisgarh and have been promoting the regional and local food of my state from 4 years now. If you are interested in Chhattisgarhi Cuisine and the delicacies of Chhattisgarh, Faraa is a good dish to start with. Undoubtedly, Faraa is the most popular snack of Chhattisgarh which is made with leftover Rice and Rice Flour. Rice Flour and Rice are combined into a dough which is further steamed and pan fried. If you are unaware when it comes to Chhattisgarhi Cuisine, then the first thing to note down here is Rice is a staple food here. So, most of the recipes are from Rice and Rice Flour. Let’s start with one of the most basic rice recipe Faraa, but before that for more such recipes follow me on instagram, the link is mentioned below:

https://www.instagram.com/cookingwithkritivity/

1 cup of pre cooked rice (room temperature)

Take pre cooked rice and rice flour in a paraat or any broad vessel. add salt to taste, a cup of water, kasoori methi and knead into a soft dough. One tip here is that before adding water, mix the rice and rice flour really nicely and start adding water in batches according to the requirement so that it doesn’t get sticky.

Now, rub a drop of oil across your palms and take a small portion of the dough. Shape that into sticks or kind of fries. There is a traditional way and shape to do that which is basically the ends will be thinner and the medium part will be thicker. Refer to images below.

Meanwhile, start boiling water in a steamer or a pan and when all of the dough is done, steam the Farra for 10-15 minutes in a greased pan. Be gentle while transferring it to the steaming bowl. Also, take sufficient amount of farra in a bowl, do not worry about it sticking together because it gets separated once it cools down.

Steam for 10-15 minutes and let it cool for 10 minutes. Separate each piece.

In an Iron Kadhai or a non stick pan, take oil and let it heat. Add mustard seeds, sesame seeds, dried red chili, curry leaves and then add faraa. Fry it on a medium heat until it gets crispy and golden brown.

And it’s done. Serve it hot with either Tomato or Chili Garlic Chutney.

Faraa : A Chhattisgarhi Snack

Idiyappam or also known as String Hopper, Nool Puttu or Nool Appam is a dish made from Rice flour which is served with a kind of stew or a curry. It is a really popular dish in Kerala, Tamil Nadu, Sri lanka and other southern states of India. It is kind of a Rice sev or noodles which is steamed into a form of circular disc. Give it a try as it’s really easy to make and also to try something new when it comes to South Indian Food apart from Idli and Dosa. Before starting with the recipe, follow me on instagram, below is the link :

In a pan dry roast the rice flour for 5 minutes on a medium flame. Keep stirring and make sure that it doesn’t get brown.

Keep it aside and in a deep bottom pan, boil water. Add salt and a tbsp of oil. Once the water gets boiled, add the rice flour.

Mix it all together really nicely. It’s okay if everything doesn’t get mix properly. Cover it with a lid and let it rest for 15-20 minutes. Refer to image 1.

Transfer it to another vessel or a Paraat and while it’s still warm, knead it.

Now, take a sev maker and grease it with oil. Fill it up with the rice flour dough. The attachment in the sev maker will be the one with the small round holes. Refer Image 2.

Take a steamer or the plates of Idli or Dhokla Maker. Grease it with oil and make round disc with the help of sev maker. Refer to images.

Top it up with little bit of grated coconut and steam for 10-15 minutes.

Serve it hot with Kadala Curry ( Chana/Chickpea Curry) or Vegetable Stew, Onion Tomato Chutney and Coconut Milk.

Idiyappam with Vegetable Stew, Onion Tomato Chutney and Coconut Milk

Idiyappam: Recipes from Kerala

Kareel or Bamboo Shoots are the edible part of the bamboo species. It is one of the main delicacies in Chhattisgarh and also in various parts of India and Southeast Asia. Fresh Kareel is mostly available from June to September here in Chhattisgarh. There are various kinds of recipes to make Kareel but in this blog I’ll share the traditional way of making it with Tomatoes here in Chhattisgarh.

If you are buying or cooking Kareel for the very first time, there are few things to keep in mind:

While buying it, touch and see that it should be soft and tender. Most of the vendors here sell the shredded Kareel which you can directly cook.

If you find or wish to buy the non shredded ones then all you have to do is peel and then grate it like you grate carrots for halwa.

Bamboo shoots or Kareel do not have a pleasant smell. They have a really strong odor, that’s the way they are so do not get overwhelmed and throw it in the bin.

Start with small quantities if you are making it for the first time about 250 or 500 grams.

After grating or buying the shredded ones, wash it really nicely twice. Boil it with salt, we usually pressure cook it for one whistle. Then once it gets cooled, squeeze and drain the water and then use it. Now, let’s start with the recipe.

Wash the Kareel twice in running water and pressure cook it 4 cups of water. Take as much water so that the Kareel gets completely immersed in water.

Add a tbsp of salt and pressure cook for one whistle. Squeeze and drain the water.

In a Kadhai or deep bottom pan, add a tbsp of oil. Once it gets heated, add mustard seeds, slit green chilies, curry leaves. Add kareel and saute it for 7-8 minutes on medium flame.

Add chopped tomatoes, salt, turmeric powder. Cover and cook on a low flame for 10-15 minutes until the tomatoes become soft and mushy.

Add around 2-2.5 cups of water depending upon the consistency you prefer. Cook for another 8-10 minutes on a high flame.

Garnish with fresh coriander leaves. Serve it hot with steamed rice.

Flavorful Soya Matar Keema: A Vegetarian Twist to the Classic Recipe

Faraa : A Chhattisgarhi Snack

Idiyappam: Recipes from Kerala

Kareel Tamatar: Bamboo Shoots Curry with Tomato